Mexican Layered Dip

I really like this recipe because it does not include the usual refried beans or the canned chili I find in many other recipes, which I don't really care for at all. This is also a better-for-you dip, but it is still delicious. This needs to refrigerate for at least 1 hour. I got the recipe from Kraft.

• Ready In: 1 hr 10 mins
• Serves: 40
• Yields: 5 cups

Ingredients

• 1 (8 ounce) package  neufchatel cheese, 1/3 Less fat than cream cheese, softened
• 1  tablespoon  taco seasoning mix
• 1  cup thick & chunky salsa
• 1  cup canned black beans, drained and rinsed
• 1⁄2 cup green onion, chopped
• 1  cup  reduced fat 2% cheddar cheese, shredded
• 1  cup lettuce, shredded
• 2  tablespoons pitted ripe olives, sliced
• 3 (13 ounce) packages baked corn tortilla chips

Directions

1. Beat neufchatel cheese with electric mixer on medium speed until creamy.
2. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.
3. Layer remaining ingredients over neufchatel cheese mixture; cover.
4. Refrigerate at least 1 hour before serving. Serve with tortilla chips.